Antioxidant Activity and Amino Acid Composition of Okara Protein Hydrolysate

Okara (tofu dregs) is a soybean waste product from the tofu and soymilk processing industry. To create useful product, remaining protein content in okara must be used. The goal of this study was to determine enzyme-substrate (E/S) ratio capable producing highest antioxidant activity hydrolysate, as well amino acid composition such hydrolysate (especially potential antioxidants). produce concentrate, isolated using an alkaline extraction method followed by isoelectric precipitation. concentrate then hydrolyzed for six hours with papain enzyme at 50-55 °C pH 7, E/S ratios 3%, 4%, 5%, 6%, 7%. Using DPPH method, obtained determined. HPLC used hydrolysate. 4% had (98.86%); acids L-Phenylalanine, L-Isoleucine, L-Valine, L-Glycine, L-Lysine, L-Tyrosine, L-Proline, L-Histidine, L-Cysteine L-Methionine potentially contributed effect. These findings suggest that has antioxidant-rich food ingredient.
 Keywords: antioxidant, okara,